Bacon cups stuffed with spinach leaves, a perfectly hard-cooked egg, and topped with melty cheddar cheese! Only 150 calories per cup!
- 9 slices of thick-cut bacon
- About 30 spinach leaves
- 6 medium-sized eggs
- 3 slices ultra-thin cheddar cheese
- Pepper, to taste
- Start by preheating your oven to 400 degrees and lining a baking sheet with foil. Add 9 slices of bacon to a baking sheet and cook for 8 minutes then remove from oven. (We only want these guys partially cooked!)
- Transfer bacon to a paper towel-lined plate until cool enough to handle and bump oven down to 375 degrees.
- Spray a regular-sized muffin pan with cooking spray then arrange 1 bacon slice in a circle around the outside rim of the cup.
- Add 1/2 slice of bacon cut into two pieces and placed side by side into the bottom of each tin. Make sure to fully cover the bottom to make a sealed cup.
- Next, press 4-5 spinach leaves into each bowl.
- Carefully crack 1 egg into each bowl.
- Place 1/2 of a slice of ultra-thin cheddar cheese cut into two squares on top of each egg, trying not to allow the cheese to pass the bacon edges.
- Cook for 20 minutes, or until a toothpick comes out clean.
- Add some pepper, then allow to cool for 5 minutes before serving. Each bacon egg cup should pop out easily by running a spoon or butter knife along the edge of each cup.
- Enjoy! 🙂
Shopping: When shopping for ingredients, remember to aim for thick-cut bacon (I recommend Oscar Meyer brand), medium-sized eggs, and ultra-thin cheddar cheese slices for the best and sturdiest bacon cups!
Substitutions: If you can't find the recommended ingredients, you can substitute for any type of bacon (or even cooked ham or Canadian bacon), shredded or regular slices of cheese (any kind you prefer), or small eggs (just avoid large and jumbo-sized, as they will definitely be too large for the bacon cups!) You can also add in any other omelet flavors you like such as diced peppers!
Prep: You should partially pre-cook the bacon at 400 degrees for 8 minutes on a baking sheet before creating the cups. This ensures it is fully cooked yet not overdone! Also, be sure to spray your muffin pan with non-stick cooking spray or use foil muffin cups to make removal (and clean up!) easier.
Cooking: Use a toothpick to make sure the egg yolk has been cooked through after 20 minutes. If it comes out clean, they're done. If not, cook for a few extra minutes until it does.
Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days.
Freezing: If you would like to freeze your bacon egg cups for later, remove them from the muffin tin. Place onto a wax-paper lined baking sheet and into the freezer until solid. Wrap individually in foil and store in the freezer for up to 3 months.
Reheating: If refrigerated: Stab with a fork (to help prevent the yolk from exploding) wrap in a paper towel and microwave for 45 seconds. BOOM, breakfast is served! 🙂 If frozen: When you're ready to eat them, thaw in the refrigerator overnight and microwave as noted above. (Don't forget to dispose of the foil wrap first! 🙂 ) If you prefer to use the oven, add your thawed cups back into a muffin tin and cook at 350 degrees F for about 15 minutes, or until warmed through.
Keywords: bacon egg cups, bacon breakfast cups